A traditional dessert with a charming history and an irresistible taste: Andrea’s recipe is a classic with an extra oomph.
Read the recipe on ILVE Journal: bit.ly/ILVEjou...
The “authorship” of this delicacy made up of mascarpone cheese, eggs, sugar, ladyfingers, coffee and bitter cocoa, has arisen a heated debate, especially between Italian regions Veneto and Friuli Venezia Giulia. The Italian Academy of Cuisine has certified, with nothing less than a notarial deed, that the birthplace of tiramisu is famous Treviso restaurant “Le Beccherie”, putting an end to this sugary food-and-wine controversy: the year is 1970, the inspiration the so-called “sbatudin”, a tonic dessert poor in ingredients and based on egg yolk whipped with sugar. First the addition of mascarpone cheese, then the ladyfingers soaked in coffee - and voilà, that’s the tiramisu we know (and love) today.
Traditionally, mascarpone cream is made with raw eggs: Andrea, indeed, uses very fresh ones from his hens. It being a foodstuff that may be risky, it can be replaced with pasteurised yolks and egg whites.
In the classic tiramisu version proposed here, faithful to the original recipe, Andrea lifts the bar a little launching a small challenge: why not prepare the ladyfingers as well?
29 сен 2024
